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|1||Real Good Tandoori Chicken pieces|
|100 gm||Amul butter|
|¼ tsp||each salt, chilly powder and garam masala|
|½ -1 tsp||sugar|
|1||bay leaf (tej patta )|
|½ cup||thick cream or fresh cream|
Step 01Chop tomatoes. Cook them with water and bay leaf for 15-20 minutes. Drain the water and strain (you should have 2 cups purée).
Step 02In a pan, melt butter, fry cashewnuts to light brown colour. Reduce heat. Add more water if required.
Step 03Mix in the purée and the seasoning. Bring to a boil and cook for 8 -10 minutes. Add salt, chilly powder, garam masala and sugar.
Step 04Add tandoori chicken pieces. Further cook for 8-10 minutes. Before serving, mix in the cream.
Step 05Serve hot with butter naan, tandoori roti or lachedar paratha. It can also be served with kesari pulao.
We hope you enjoy this Murgh Makhani (Butter Chicken) recipe.